Tangy Aloo

Ingredients: Serves 2

2 medium Potato, boiled and cut into small pieces

1 Medium tomato, cut into wedges and then halved

1 Medium Onion, cut into wedges

Few Curry Leaves

½ teaspoon mustard seeds

1 dried whole red chilli

Salt to taste

Red chilli powder to taste

¼ teaspoon coriander powder, garam masala, turmeric each

2-3 tablespoon water

Juice of half lime

1 tablespoon oil

Recipe:

Put a wok on medium flame, pour oil and wait till its warmed up.

Add mustard seeds, dried red chilli, onion and sauté till onion have lightly turned brown. Then add curry leaves. And sauté for 1 minute.

Add tomato and all dry spices. Sauté them for around 3-4 minutes with lid on.

Add potato and water. Give everything a nice gentle stir. Water is added to help all spices and ingredients blend together.

Leave it to simmer till water has completely dried up. After which add lime juice and give a final stir. Tangy aloo are ready.

Note:

Eat them with rice or chapati.

Alternatively use them as stuffing in grilled sandwich.

Mash them together nicely and then use them as dosa masala.

Instead of water, add curd and you have tangier aloo with gravy.